5.5mm spine
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Food & drink
Gennaro’s Pasta Perfecto! The essential collection of fresh and dried pasta dishes
Gennaro Contaldo Tips and tricks for making the best of pasta from pasta maestro Gennaro Gennaro takes readers on an exciting Italian adventure, offering new and traditional recipes that will quickly become household favourites. Featuring recipes for dried, fresh, filled and baked pasta dishes such as lasagne four ways, classic minestrone soup, homemade ravioli and perfect pesto, these are dishes that can be quickly whipped up for the whole family. An inexpensive staple that can be easily transformed into a luxurious meal, the possibilities of pasta are endless. A delicious collection of more than 100 recipes from all over Italy and featuring beautiful photography by celebrated photographer David Loftus, this is an essential book for any pasta enthusiast.
Gennaro Contaldo is widely known as the Italian legend who taught Jamie Oliver all he knows about Italian cooking. He regularly appears on ‘Saturday Kitchen’ on BBC1, had his own TV series, ‘Two Greedy Italians’ and appeared with Jamie Oliver in ‘Jamie Cooks Italy’ on Channel 4. Gennaro creates dishes and trains chefs for the restaurant chain Jamie’s Italian. He has authored a number of cookbooks and has his own YouTube food channel. He lives in East London.
Pavilion | 9781911624370 | £18.99 September 2019 | HB | 80 colour photographs | 176 pages | 246 x 189 mm
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MOB Veggie Feed 4 or more for under £10
Ben Lebus The vegetarian follow-up to the huge bestseller MOB Kitchen Having taken the social media world by storm with his one-minute, how-to-make recipe videos, MOB Kitchen founder Ben Lebus is back with the follow-up to bestseller MOB Kitchen. Perfect for the vegetarian cook on a budget, it is stuffed with tasty and accessible dishes that anyone can cook, including misoglazed sticky aubergine with sesame rice, sweet potato gnocchi and jackfruit curry. Every MOB Veggie recipe is affordable, healthy, delicious, beautiful and easy to make and doesn’t make any absurd store-cupboard assumptions. All that is expected is salt, pepper, olive oil and a small budget, nothing more. ‘Ben Lebus proves home cooking can be great, cheap and fast.’ Independent.co.uk
Ben Lebus has always been passionate about food. He learnt to cook from his father, who ran an Italian restaurant for a number of years. At university, Ben quickly saw that his flatmates did not share his knowledge of cooking and devised a list of recipes that would feed four people for under £10, wanting to show that it was possible to cook beautiful, healthy, delicious food on a budget. He launched MOB Kitchen on Instagram three months after he graduated and his first book, MOB Kitchen, was published in 2018.
Pavilion | 9781911624417 | £14.99 August 2019 | HB | 60 photographs 144 pages | 235 x 193 mm
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food & drink
The Consolation of Food A cook’s approach to finding joy and hope in difficult times
Valentine Warner An insightful book celebrating the affirmative powers of cooking In The Consolation of Food, Valentine Warner presents a collection of stories along with 75 recipes to read and make in troubled times. A book of ‘comfort’ food in the truest sense of the word, this book is unlike any other food memoir. Following a personal tragedy, Val began to take note of his grief in culinary form, documenting meals that made him feel good, from the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming and wholesome slow roasts, one-pot suppers and more. This is a cookbook to hearten in times of need and to cheer in days of uncertainty or sadness, to soothe the soul, to lift the spirits and to celebrate the pure life-changing and life-affirming joy of good food.
Valentine Warner is a food writer, cook and author. His first hit TV series, ‘What to Eat Now’, in 2008 saw him seeking out the best food and dishes that the four seasons have to offer and was quickly followed up by a second series in 2009. Valentine regularly appears on the BBC’s ‘Countryfile’ and has written for The Times, Mail on Sunday, Guardian, Independent, Olive, Waitrose Kitchen, Delicious and many more.
Pavilion | 9781911624035 | £20.00 October 2019 | HB | 30 illustrations 240 pages | 216 x 138 mm
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food & drink
Happy Vegan Christmas Plant-based recipes for festive Scandinavian feasts
Karoline Jönsson Inspirational plant-based Christmas dishes without a turkey in sight 3.5 million Britons now identify as vegan, with demand for plant-based meals rocketing. Inspired by classic Scandinavian Christmas cooking, as well as seasonal dishes from around the world, this is an indispensable treasure trove for the vegan, vegetarian or flexitarian foodie. Roasted nuts and vegetables, fragrant citrus and cloves, jewelled lingonberries and cardamom buns fresh from the oven are the delights that make a Scandinavian vegan Christmas. Plant-based classics to satisfy all guests include Swedish ‘meatballs’, pulled ‘pork’ with jackfruit, pickled courgette, potato and greens pie, sticky buffalo cauliflower, nutty ‘egg’ nog, gingerbread biscuits and chewy panforte. This book includes recipes for baked treats, delicious drinks and plenty of dishes for a Christmas buffet. Also included are some crafty ideas to try out during the holiday, such as making a wreath or candle centrepiece.
Karoline Jönsson made her breakthrough in 2012 when her vegetarian food blog The Green Pantry was named Sweden’s best food blog. She published her first cookbook in 2014, the same year in which she hosted the first allvegetarian cooking show on Swedish national television. Pavilion | 9781911624585 | £14.99 October 2019 | HB | 70 photographs 160 pages | 260 x 190 mm
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Roasts Laura Mason A definitive guide to making traditional British roast dinners Leading chef Laura Mason details the best techniques for sourcing, preparing and roasting all kinds of meat. To make the absolute most of this prized food, the author explains the various cuts of meat (and which cuts work best with various recipes) and roasting times for a rare or well-done piece of meat and covers the use of marinating, barding, larding, basting and dredging. The recipes would not be complete without a range of potato and vegetable dishes that are ideal accompaniments – from the best roast potatoes and mash to gratins, gravies and sauces. The life of a roast can be the source of more than one delicious meal, so the book also contains ideas for using leftovers, such as shepherd pies, rostis, soups, stews, and much more.
Laura Mason was raised on a farm in Upper Wharfedale, Yorkshire. A highly respected food historian, her books include The National Trust Complete Country Cookbook, The National Trust Book of Afternoon Tea, The National Trust Book of Crumbles and The Picnic Cookbook.
National Trust | 9781911358756 | £16.99 September 2019 | HB | 150 photographs 192 pages | 246 x 189 mm
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food & drink
The National Trust
Book of Jam 70 mouthwatering recipes for jams, marmalades and other preserves
Sara Lewis The latest in this bestselling series features 70 delicious recipes Whether it’s the quintessential English strawberry or the more unusual marrow and orange marmalade, there is something for everyone here, including reduced sugar jams. As well as delightful fruity jams such as spiced apple and bramble and raspberry and rhubarb, there are tangy jellies such as rowan and apple or elderflower and spiced red wine, and curds such as gooseberry or St Clement’s. There are recipes sourced from National Trust properties, making the most of seasonal produce from their kitchen gardens, such as the Oxford marmalade enjoyed by Churchill at Chartwell, or rose geranium and orange jelly made with fruit from the orangery at Saltram. The book also includes advice on how to grow fruit, the best way to use up gluts from the garden and how to achieve the perfect consistency, plus fun trivia about jam throughout history and in literature.
Sara Lewis is the author of numerous books, including the bestselling Hamlyn All Colour Slow Cooker Cookbook. She was cookery editor for Practical Parenting magazine for a number of years and now contributes regularly to Slimming World magazine. Sara lives in Sussex.
National Trust | 9781911358602 | £9.99 August 2019 | HB | 30 colour illustrations 128 pages | 192 x 136 mm
food & drink 9
Let’s Do Dinner Perfect do-ahead meals for family and friends
James Ramsden ‘It’s fantastic. I want to cook every single thing in it.’ India Knight Chef James Ramsden shares the secret to preparing meals for guests. The key is simple: make it in advance. With 150 creative and stress-free recipes for easy entertaining, there is a range of fresh, modern ideas from predinner nibbles to mouth-watering mains and cocktails. James first honed his skill for creating exciting, tasty food without fuss at his popular supper club, The Secret Larder. He now runs two critically acclaimed restaurants – Observer Food Monthly Awards Best Restaurant 2017, Pidgin, and its younger sister, Magpie – and hosts the hit podcast series The Kitchen is on Fire. ‘This is a book you really want. No fifteenminute magic or culinary sorcery, just practical, staged cooking of the most sumptuous dishes.’ Yotam Ottolenghi
James Ramsden has written about food and cookery for the Guardian, The Times, the FT, Delicious, Sainsbury’s Magazine and many others. He has built a reputation for creating exciting, trendy, tasty food without the gaga gourmet, and yet he is also known for his relaxed and sociable presence among guests. He is the author of Small Adventures in Cooking and Love Your Lunchbox.
Pavilion | 9781911624738 | £12.99 September 2019 | PB | 90 photographs 240 pages | 246 x 189 mm
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food & drink
Cooking for Cats The healthy, happy way to feed your cat
Debora Robertson An accessible culinary guide to preparing food for cats at home Featuring more than 30 simple recipes, from everyday dishes to treats and snacks, Cooking for Cats includes delights such as tuna cakes, sardine balls, salmon and sweet potato biscuits, chicken crackers, prawn crisps and catnip brownies. Debora Robertson covers how to calculate portion size, batch cooking and freezing, and what to feed kittens, indoor cats, outdoor cats and older cats in this definitive guide to cat care. Cooking for Cats also includes 10 inventive crafty projects such as a window hammock (particularly beloved by indoor cats), a cosy radiator cradle, fishing rod toys with felt fish, catnip mice, feather pounce toys and a deluxe scratch post and playtime teaser wand. The book is beautifully illustrated throughout by Cinzia Zenocchini.
Debora Robertson is a dog and cat enthusiast, food writer and journalist who has written for the Guardian, Daily Telegraph, Daily Mail, Red, Waitrose Kitchen, Sainsbury’s Magazine, BBC Good Food Magazine, Delicious and Country Life magazine, among many others. She lives in north London with her husband, two dogs and a cat and is also the author of Dogs’ Dinners.
Pavilion | 9781911624677 | £9.99 November 2019 | HB | 35 illustrations 112 pages | 185 x 135 mm
food & drink 1 1
Spoonfuls of Honey Recipes from around the world
Hattie Ellis A complete guide to buying, storing and cooking with honey and its benefits Shortlisted for both the AndrĂŠ Simon Food & Drink Awards and Guild of Food Writers Cookery Book of the Year Award 2014, this book includes more than 80 recipes from all over the world including Caribbean jerk, Spanish tapas, French sauces, British biscuits and Turkish cakes. It can take no more than a spoonful of honey to bring its deep flavour to a dish: as a marinade it enhances meat and poultry, and it works particularly well with nuts and fruits, cream and cheese, and herbs and spices. Spoonfuls of Honey explores different varieties of honey, explains what to consider when buying and storing, gives tips on its use in cooking and considers the benefits to health and the important role that bees and honey play in nature.
Hattie Ellis is the award-winning author of a number of books including Sweetness & Light: The Mysterious History of the Honeybee and What to Eat?. She has written about bees and honey in numerous publications, including The Times and Telegraph Magazines, FT Weekend and Delicious. In 2013 Hattie won two Guild of Food Writers Awards for What to Eat?
Pavilion | 9781911624707 | ÂŁ12.99 July 2019 | HB | 60 photographs 192 pages | 221 x 170 mm
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food & drink
handmade Pickles & Preserves Traditional accompaniments for meat, cheese or fish
Tracklements 100 recipes for pickles, chutneys, relishes and more from the preserving experts Preserving is an easy, inexpensive and fun way to make summer and autumn fruits and vegetables last into the winter, and the diversity of preserves is matched only by the variety of foods with which they can be eaten. Guy Tullberg’s family has been preserving for generations, and their award-winning company, Tracklements, is named after an old English word meaning a savoury jelly or sauce. This book includes 100 of their favourite recipes, from aubergine pickle and green tomato chutney to beetroot and horseradish relish. The book also reveals some of the social history behind the preserves and shares Tracklements’ tips and techniques perfected over four decades of making preserves, including a guide to the preserving kitchen and basic tips and advice on required kit.
Tracklements is the UK’s leading preserves company, selling 2.5 million preserves every year through Waitrose, Ocado, Booths, Selfridges, Whole Foods and Neal’s Yard Dairy, among others, and also internationally. Tracklements has won more than 100 awards. At the forefront of the company is author and MD Guy Tullberg, who is among the UK’s leading experts on preserves.
Pavilion | 9781911624684 | £12.99 August 2019 | HB | 70+ photographs & illustrations | 192 pages | 221 x 170 mm
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World of Whisky Taste , try and enjoy whiskies from around the world
David Wishart, Neil Ridley & Gavin D. Smith All anyone needs to know about the world’s greatest whiskies Whisky is enjoying booming sales. This book gives advice on how to enjoy the immense diversity of flavours and styles on offer, covering not only famous Scottish, Irish and American whiskies, but also whiskies from South East Asia, Japan and Canada. Each entry includes a description of the distillery, information for visitors and tasting notes. The history of whisky and production methods are explained, and there is advice on organizing a whisky tasting, a selection of classic cocktails and tips on matching food and whisky.
David Wishart was Director of Statistics at the Scottish Office and an Honorary Research Fellow in the School of Management at St Andrews University. He is also the author of Whisky Classified.
Neil Ridley is one of the UK’s new breed of passionate young wine and spirits writers and writes regularly for drinks and lifestyle publications. Gavin D. Smith is a freelance journalist and author or co-author of some 30 whisky books. He regularly contributes to a wide range of publications and lives in the Scottish Borders.
Pavilion | 9781911624639 | £30.00 October 2019 | HB | 250 images 288 pages | 261 x 201 mm
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food & drink
The Bompas & Parr Cocktail Book Recipes for mixing extraordinary drinks
Bompas & Parr A new modern classic offering twists to favourites alongside lesser-known tipples Already responsible for giving jelly a 21stcentury makeover, Bompas & Parr now focus their attention on demystifying the perennially popular cocktail, but of course with an extra-special twist. Sam and Harry take the reader on a rollercoaster journey through the wonderful world of fizzes, smashes, juleps, shrubs and fixes. Classics, new creations and crazy concoctions are all to be expected, but the boys also provide advice on presentation, ingredients, getting the ice just right and how to host a show-stopping event. Veterans of successful alcoholic adventures such as Alcoholic Architecture (a walk-in cloud of breathable G&T) and the Architectural Punchbowl (a Robert Adam building flooded with 4 tonnes of Courvoisier Punch), Bompas & Parr are perfectly placed to ensure a cocktail night to remember.
Sam Bompas & Harry Parr set up their company, Jellymongers, in 2007 and are now globally recognized as the leading experts in multi-sensory experience design. Blurring the boundaries between art and food, they have featured on Heston Blumenthal’s ‘Feast’ programme and many other TV shows, and in the national and international press.
Pavilion | 9781911624844 | £9.99 September 2019 | HB | 50 photographs 128 pages | 185 x 135 mm
food & drink 1 5
5.5mm spine
N E W T I T L E S J U LY – D E C E M B E R 2 0 1 9
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